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Chile Tamale Pie

Name: Chile Tamale Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (15-1/4 ounces) whole kernel corn; 2 cups masa harina; 1 can (14-1/2 ounces) chicken broth; 2 tablespoons butter, melted; 1 large egg, lightly beaten; 2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces; 1 medium onion, chopped; 1 can (16 ounces) refried beans; 2 dried Anaheim chiles, chopped; 2 dried ancho chiles, chopped; 3 ounces Mexican or semisweet chocolate, grated; 1/3 cup orange juice; 2 tablespoons lime juice; 1 tablespoon garlic powder; 3 teaspoons cumin seeds, toasted and crushed; 3/4 cup minced fresh cilantro, optional; 1 jalapeno pepper, seeded and chopped, optional; 2 cups shredded cheddar cheese

1 review

Test Kitchen Approved

Total Time

Prep: 45 min. Bake: 50 min. + standing

Makes

12 servings

Updated: Feb. 10, 2022

This crowd-pleasing potluck dish packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It’s a terrific $15 investment for fresh spices anytime—and your palate will thank you! —Ralph Stamm, Dayton, Ohio

Chile Tamale Pie Recipe photo by Taste of Home

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Ingredients

1 can (15-1/4 ounces) whole kernel corn
2 cups masa harina
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter, melted
1 large egg, lightly beaten
2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (16 ounces) refried beans
2 dried Anaheim chiles, chopped
2 dried ancho chiles, chopped
3 ounces Mexican or semisweet chocolate, grated
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon garlic powder
3 teaspoons cumin seeds, toasted and crushed
3/4 cup minced fresh cilantro, optional
1 jalapeno pepper, seeded and chopped, optional
2 cups shredded cheddar cheese

Directions

Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside.
In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn and, if desired, cilantro and jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°.
Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese.
Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts

1 cup: 371 calories, 15g fat (8g saturated fat), 93mg cholesterol, 496mg sodium, 32g carbohydrate (7g sugars, 6g fiber), 28g protein.

Chile Tamale Pie

Ingredients

Directions

Nutrition Facts

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